Three recently published IFT Press books are available from Wiley-Blackwell.

Advances in Dairy IngredientsAdvances in Dairy Ingredients, edited by Geoffrey W. Smithers and Mary Ann Augustin (ISBN: 978-0-8138-2395-9), discusses the recent developments in the area of dairy ingredients and dairy technology from a global perspective. This includes market and manufacturing trends and opportunities and the latest scientific tools in the dairy industry. Food scientists, industry specialists, and marketers from around the worl…

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